Caramel Banana Bread Cinnamon Rolls
Ingredients
Dough
milk (warm)
120 ml
granulated sugar
44 g
instant yeast
7 g
unsalted butter (melted)
57 g
large egg
1 piece
vanilla extract
5 g
ripe banana (mashed)
120 g
all-purpose flour
406 g
salt
3 g
cinnamon
1 g
Cinnamon Filling
unsalted butter (softened)
57 g
packed brown sugar
100 g
cinnamon
4 g
Vanilla Bean Buttercream Frosting
unsalted butter (softened)
57 g
powdered sugar
150 g
heavy whipping cream
22 g
vanilla bean paste
2 g
Caramel Topping
caramel sauce (warmed)
95 g
Instructions
Activate the yeast
Combine warm milk, sugar, and yeast in a large bowl and let it become foamy.
Add wet ingredients
Add melted butter, egg, vanilla, and mashed banana to the yeast mixture and whisk until combined.
Form the dough
Add flour, salt, and optional cinnamon and mix until a dough forms.
Knead the dough
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
First rise
Place dough in a greased bowl, cover, and let rise for about 1 hour until doubled in size.
Roll out the dough
Roll the dough into a rectangle on a lightly floured surface.
Spread the filling
Spread the softened butter evenly over the dough, then sprinkle with brown sugar and cinnamon.
Roll and cut
Roll the dough tightly from the long side and cut into 8 equal rolls.
Second rise
Place rolls in a greased baking dish, cover, and let rise for 30–45 minutes until puffy.
Bake the rolls
Bake at 175°C for 22–28 minutes until lightly golden.
Make the frosting
Beat the butter until creamy. Add powdered sugar, vanilla bean paste, and enough cream to make a smooth, spreadable frosting.
Frost and serve
Spread the frosting over slightly cooled rolls and drizzle with warm caramel sauce. Swirl with a knife.
Original recipe
Storage
Store in an airtight container. Warm briefly before serving for best texture.
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